Bread-And-Butter Pudding With Whiskey Sauce
Recipe: #27752
August 21, 2017
Categories: Desserts, Puddings, Brunch Christmas, Oven Bake, Vegetarian, Kosher Dairy, , more
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Ingredients
- FOR PUDDING
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- FOR WHISKEY SAUCE
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Nutritional
- Serving Size: 1 (382.9 g)
- Calories 907.8
- Total Fat - 52.4 g
- Saturated Fat - 25.2 g
- Cholesterol - 1059.1 mg
- Sodium - 692.7 mg
- Total Carbohydrate - 79.6 g
- Dietary Fiber - 2.5 g
- Sugars - 41.7 g
- Protein - 27.5 g
- Calcium - 464.6 mg
- Iron - 5.7 mg
- Vitamin C - 2.4 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Preheat oven to 350°F.
Step 2
Soak sultanas in hot water for 10 minutes, then drain.
Step 3
Butter the bread.
Step 4
Remove crusts and cut into triangles.
Step 5
Arrange in a greased deep casserole dish along with raisins.
Step 6
In a saucepan, bring the milk, cream, vanilla bean and sugar to just below a boil.
Step 7
Remove the vanilla bean.
Step 8
Add milk mixture to the eggs.
Step 9
Through a strainer, pour the egg-and-milk mixture onto the bread.Leave to soak.
Step 10
Cover with aluminum foil and cook in a water bath in preheated oven, approximately 55 minutes. Remove foil and bake 5 more minutes to allow top to crisp.
Step 11
To make the whiskey sauce: Boil the milk, then remove from heat.
Step 12
In a separate saucepan, mix the sugar and egg yolks.
Step 13
Add egg mixture to milk and return to heat.
Step 14
Cook gently over low heat, stirring constantly, until sauce thickens slightly.
Step 15
Stir in whiskey.
Step 16
Serve warm.
Tips
No special items needed.